Gazpacho Andaluz

Pane-bistecca

I served up some delicious, spicy Gazpacho Andaluz shots! Gazpacho, or Gaspacho, is a cold tomato soup made from raw vegetables. It originates from Andalusia.

However, the soup dates back to the Romans, who made it with white garlic, cucumbers, bread, olive oil, vinegar, and salt. Tomatoes and peppers only came to Europe with Columbus and were therefore not associated with this soup until the 18th century.

Gazpacho is derived from the Latin caccabaceus, which means “belonging to the cauldron.” Cucumber is one of the main ingredients of the soup and came from India. It was brought to the Roman Empire via Greece and quickly spread throughout Europe. It is believed that Roman soldiers prepared gazpacho so that they could drink their sour wine more quickly. This made them drunk faster and made them feel happy!
My visitors were also happy and enjoyed eating it.

This soup is part of the culinary world tour organized by Volkermampft, which is traveling to Spain this month.

Prep time

15 min

Cooking time

0 min

Portions

8 Shots

Total time

15 min

Ingredients

5-6 ripe Tomatoes
½ Cucumber
½ red Bell Pepper
½ red Onion
2 Garlic cloves
4-5 tbsp Olive Oil
2 tbsp Red Wine Vinegar
¾ tsp Salt
Pepper
½ tsp Paprika
1 tsp Chili Flakes
some Water

Topping:

¼ Cucumber, cut into small cubes
¼ Tomato, cut into small cubes

Instructions

Step 1

Cut all ingredients into large pieces and place in a blender. Blend well and season to taste! Add water to thin if desired.

Step 2

Pour the soup into small bowls or glasses and decorate with the cucumber and tomato cubes.

Notes

The soup can be prepared in advance and stored in the refrigerator for up to 2 days.

Gazpacho Andaluz